Cookin’ from Scratch is a group of classic old time recipes from West Virginia kitchens. Time, family and church-social-tested recipes! Read these recipes for fun or for really scratching up mountain of grub for your family and neighbors. Some are guaranteed as scrumptious, some are just plain fun. If your mama never taught you how to make real Corn Pone, Sourdough Bread, or Fried Squirrel, this book is the answer. If you think you know country cookin’, it’s still a sure thing you can discover a thing or two from Cookin’ from Scratch and author Dean Six.

West Virginia Black Walnut Cake

2 c. sugar
2 c. flour
1 c. margarine
4 Tbsp. cocoa
1 c. water
½ c. buttermilk
2 eggs
½ tsp. baking soda
1 tsp. vanilla

Stir together in large bowl flour and sugar; set aside. Bring to a boil in a saucepan margarine, cocoa, and water. Pour over the flour and sugar, then add all remaining ingredients and mix well.

Pour into greased and floured cookie sheet with 2 inch sides. Bake at 350 degrees for 30 to 35 minutes; test with toothpick until it comes out dry.

During the last 5 minutes of baking prepare frosting and have ready to pour onto hot cake.

4 Tbsp. cocoa
½ cup margarine
6 Tbsp. milk
1 lb powdered sugar
1 tsp. vanilla
2 c. chopped black walnuts

Bring to a boil with cocoa, margarine and milk; beat with a mixer while adding powdered sugar, vanilla and walnuts. Pour hot frosting over hot cake. Let cool.